In a large bowl, beat the cream cheese until fluffy.
Add 1.5 cups shredded cheese, 2 minced jalapenoes, 1 stalk of sliced green onions, spices, and 4 slices of chopped bacon)
Mix to combine.
Form into a ball and wrap tightly in plastic wrap. Refrigerate for at least 1 hour and firm up.
When ready to serve, make the coating by mixing the reserved cheese, jalapeno pepper, sliced green onion, chopped bacon, and chopped pecans.
Unwrap the cheese ball and roll in the coating to completely cover.
Set on serving platter and surround it with crackers for serving.
Enjoy!
Notes
Soften cream cheese for at least 30 minutes at room temperature for smoother mixing
Grate your own cheese as the pre-shredded cheese has an anti-caking agent that keeps it from sticking to the cheese ball
Place the cheese ball in the bowl of coating and then spoon the cheese mixture over the top and press in as you turn the ball. This is a less messy way of coating in my opinion.